JUSTINA EODICE
Special to The Leader
Makes: 12 muffins
Prep Time: 35 mins
Cook Time: 30 mins
Total Time: Around 1 hr 10 mins
Ingredients:
Produce
1 cup Pumpkin puree
Refrigerated
2 Eggs (Vegan option: you can use an egg replacement or ¾ cup of plain applesauce)
Baking & Spices:
½ tsp baking powder
1 tsp baking soda
½ cup brown sugar
½ cup chocolate chips
1 1/2 cups oat flour (you can make your own by taking some instant oats and putting them in a food processor until it becomes a flour like consistency)
1 tsp pumpkin pie spice
1 pinch sea salt
1 tsp vanilla extract
Dairy
¾ cup Greek yogurt, plain (vegan Greek yogurt can also be substituted here)
Instructions:
Mix the wet ingredients: Add the pumpkin purée, Greek yogurt, eggs, brown sugar and vanilla extract to a mixing bowl and whisk together until well combined.
Add the dry ingredients: Stir in the sugar and then add the oat flour, baking soda and pumpkin pie spice.
Fold in the chocolate chips: Stir the chocolate chips into the batter until everything is well combined.
Fill the muffin tin: Transfer the batter to a greased muffin tin and fill each muffin well two-thirds of the way full.
Bake the muffins: 350 degrees for 15 to 20 minutes or until a toothpick comes out clean when inserted in the center.
Serve warm.
I like to let them cool for just a few minutes before diving in. These muffins are my favorite to make every fall to really get myself excited for the season! And when I make them I feel like such a professional baker. They taste so good and using the Greek yogurt really helps keep them super moist.